Pappardelle Bolognese with Rich Ragù alla Bolognese Recipe

Introduction

Pappardelle Bolognese is a classic Italian dish featuring wide, tender pasta ribbons smothered in a rich, meaty ragù. This slow-simmered sauce combines ground pork and beef with tomatoes, wine, and fragrant aromatics for a deeply satisfying meal perfect for any occasion.

Ingredients

• 1 Tablespoon olive oil
• 1 Tablespoon salted butter
• 1 medium to large yellow or red onion
• 2 medium to large carrots
• 2 celery ribs
• 4 oz diced pancetta
• 1 lb ground pork
• 1 lb ground beef
• 2 cans (28 oz each) San Marzano plum tomatoes with the juices
• 3 Tablespoons tomato paste
• 3/4 cup dry white or red wine
• 1/2 cup beef stock or chicken stock (plus more if needed)
• 1 cup whole milk
• 1 medium to large Parmigiano Reggiano cheese rind
• 1 healthy pinch of nutmeg
• Salt & black pepper to taste
• 1 lb dried pappardelle pasta
• 1 cup freshly grated Parmigiano Reggiano

Instructions

1. Step 1: Finely chop the onion, carrots, and celery (soffritto) using a chef’s knife or food processor until they are finely minced.
2. Step 2: In a large heavy pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced pancetta and cook for 3-5 minutes until slightly crisp.
3. Step 3: Add the chopped soffritto to the pancetta and cook for 3-4 minutes with a pinch of salt until softened.
4. Step 4: Add the ground pork and beef, breaking up the meat with your spoon. Cook until no longer pink and most liquid has evaporated.
5. Step 5: Pour in the wine and simmer for 3-4 minutes to cook off the alcohol, stirring frequently. Then stir in the tomato paste and cook for another 2-3 minutes.
6. Step 6: Add the canned tomatoes with their juices, 1/2 cup of stock, the Parmigiano rind, nutmeg, salt, and pepper. Cover partially and simmer on very low heat for 4-5 hours, stirring often. Add extra stock if the sauce thickens too much.
7. Step 7: In the last 30-60 minutes of cooking, stir in the whole milk to mellow the sauce and continue to simmer.
8. Step 8: Bring a large pot of salted water to a boil and cook the pappardelle until al dente according to package instructions. Drain, reserving about 3/4 cup of pasta water.
9. Step 9: Return the pasta and reserved water to the pot. Add enough Bolognese sauce to coat the pasta generously along with 1 cup of freshly grated Parmigiano Reggiano. Stir well to combine.
10. Step 10: Serve immediately with cracked black pepper and additional cheese if desired. Enjoy!

Tips & Variations

• Use San Marzano tomatoes for a sweeter, less acidic sauce.
• Adding the Parmigiano rind during simmering enriches the flavor—don’t skip it!
• For a deeper flavor, use a mix of white and red wine or substitute broth with a splash of aged balsamic vinegar.
• Leftover sauce can transform into a hearty shepherd’s pie topping or frozen for future meals.
• Swap pappardelle for tagliatelle or fettuccine if you prefer.

Storage

Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce if thickened. You can also freeze the sauce for up to 3 months. For best results, cook pasta fresh when serving leftovers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only ground beef or pork for this Bolognese?

Yes, you can use just one type of ground meat, but combining pork and beef adds depth and richness to the sauce.

Is it necessary to add milk to the Bolognese sauce?

Adding milk softens the acidity of the tomatoes and enriches the sauce, making it smoother and more balanced. It is traditional, but you can omit it if you prefer.

Pappardelle Bolognese with Rich Ragù alla Bolognese Recipe

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★★★★★

4.6 from 120 reviews

• Author: lina
• Total Time: 5 hours 30 minutes
• Yield: 6 servings 1x

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Description

This classic Italian Pappardelle Bolognese recipe features a rich and hearty ragù alla bolognese made from a blend of ground pork and beef, slow-simmered with pancetta, soffritto, San Marzano tomatoes, wine, and milk to develop deep, complex flavors. Served over wide, flat pappardelle pasta and finished with Parmigiano Reggiano cheese, this comforting dish is perfect for an indulgent, satisfying meal.

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Ingredients

Scale 1x2x3x

Meat and Dairy

• 4 oz diced pancetta
• 1 lb ground pork
• 1 lb ground beef
• 1 cup whole milk
• 1 medium to large Parmigiano Reggiano cheese rind
• 1 cup freshly grated Parmigiano Reggiano
• 1 Tablespoon salted butter

Vegetables and Aromatics

• 1 medium to large yellow or red onion
• 2 medium to large carrots
• 2 celery ribs
• 1 healthy pinch of nutmeg
• Salt & black pepper to taste

Liquids and Canned Goods

• 1 Tablespoon olive oil
• 2 cans (28 oz each) San Marzano plum tomatoes with the juices
• 3/4 cup dry white or red wine
• 1/2 cup beef stock or chicken stock (add more as needed)
• 1 Tablespoon tomato paste

Pasta

• 1 lb dried pappardelle pasta

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Instructions

1. Chop the soffritto: Finely chop the yellow or red onion, carrots, and celery rib using a chef’s knife or pulse in a food processor until the vegetables are finely diced.
2. Cook the pancetta: Heat a large cast iron skillet or Dutch oven over medium heat. Add the olive oil and butter, then cook the diced pancetta for 3-5 minutes until it begins to render its fat and crisp slightly.
3. Add the soffritto: Add the chopped onion, carrot, and celery to the pancetta and cook for 3-4 minutes, seasoning with a healthy pinch of salt, until the vegetables soften and become fragrant.
4. Brown the mince: Add the ground pork and ground beef to the pot. Cook over medium heat until the meat is no longer pink and most liquid has evaporated, stirring often to break up the meat.
5. Cook off the wine and tomato paste: Pour in the wine and cook for 3-4 minutes, stirring often, until the alcohol has mostly evaporated. Then add the tomato paste and cook for another 2-3 minutes, stirring frequently to caramelize the tomato paste.
6. Add the tomatoes and broth, then simmer: Stir in the San Marzano plum tomatoes with their juices, 1/2 cup of beef or chicken broth, and the Parmigiano cheese rind. Season with salt, black pepper, and nutmeg. Cover the pot and simmer on very low heat for 4-5 hours, stirring occasionally. Add broth as needed if the sauce becomes too thick.
7. Add the milk towards the end: In the final 30 to 60 minutes of cooking, stir in the whole milk to enrich the sauce and mellow the acidity.
8. Cook the pasta and serve with the sauce: Bring a large pot of salted water to a boil. Cook the dried pappardelle pasta until al dente according to package instructions. Drain, reserving about 3/4 cup of pasta water. Return the pasta and reserved water to the pot, then add the bolognese sauce gradually, stirring to combine. Stir in 1 cup of freshly grated Parmigiano Reggiano. Serve with extra cracked black pepper and cheese if desired. Enjoy!

Notes

• Use San Marzano tomatoes if possible for authentic flavor.
• Dry white or red wine can be substituted depending on preference; both impart depth to the sauce.
• Add extra broth during simmering if the sauce becomes too thick to prevent burning.
• Slow simmering is essential for developing rich, deep flavors in the ragù.
• Reserve some pasta water; the starch helps the sauce cling to the pasta better.
• Parmigiano rind adds umami while cooking but is discarded before serving.
• This recipe requires patience but results in a traditional, deeply satisfying Bolognese.

• Prep Time: 30 minutes
• Cook Time: 5 hours
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Pappardelle Bolognese, ragù alla bolognese, Italian pasta, slow simmered meat sauce, traditional Bolognese recipe, pappardelle pasta recipe